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These Lemon Garlic Chicken Salad on Paleo Ranch Buns are a delish and simple paleo lunch!

Lemon Garlic Chicken Salad on Paleo Ranch Buns


Ingredients

Scale

Ranch Buns:

  • 1/2 cup chicken broth or water
  • ¼ cup + 6 teaspoons (separated) Tessemae’s Zesty Ranch Dressing
  • 1/4 cup honey
  • 1 teaspoon apple cider vinegar
  • 5 eggs
  • 2 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • ½ teaspoon garlic powder

Lemon Garlic Chicken Salad:

  • 1 pound cooked chicken breasts
  • ¼ cup Tessemae’s Lemon Garlic Dressing
  • ¼ cup dairy free plain yogurt
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped parsley

Instructions

Ranch Buns:

  1. Preheat the oven to 350°F.
  2. Add the broth or water, honey, 1/4 cup Tessemae’s Zesty Ranch Dressing and vinegar to the mixing bowl and mix with a whisk for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, garlic powder, and salt and mix until combined.
  3. Pour the 6 teaspoons of Tessemae’s Zesty Ranch Dressing into 12 muffin tins (1/2 teaspoon in each one) and swirl it around to coat the sides of the tins. Place in the oven without batter for about 1 minute. Remove from the oven and scoop batter into each tin until they are about 2/3 full.
  4. Bake for 15-20 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 20 minutes.

Lemon Garlic Chicken Salad:

  1. Shred your cooked chicken with a fork and place it in a bowl. In a smaller bowl combine Tessemae’s Lemon Garlic Dressing, yogurt, lemon juice, salt and garlic powder. Pour the mixture over the chicken and toss to combine. Add in parsley and stir again.
  2. To assemble sandwiches, slice the buns in half horizontally and place chicken salad inside!